Boil water and cook pasta until desired tenderness. In large saute pan heat oil on high. First Add chicken and brown all sides. Add garlic, mushrooms and broccoli and sear. Add white wine and reduce by half. Add Chicken stock and reduce by half. Add Caribbean Specialty Foods Sweetie Pepper Sauce and salt and pepper to taste. Strain pasta and toss together serve in a pasta bowl and top with freshly grated romano cheese.

Bring the water to a boil in a 6- or 8-quart pot. Stir in 1/4 cup of kosher salt and then add the pasta. Lower heat, if necessary, to maintain a slow boil. Cook the penne for 8 minutes, stirring occasionally to keep the pasta from clumping together. You want the pasta to be al dente or just beyond that point. Strain, and set the pasta aside.

In a large mixing bowl, combine the canned tomato, diced chicken, basil, oregano and 1 1/2 cups of grated mozzarella cheese, half and half and garlic. Season with 1 teaspoon kosher salt and the chili flakes. Gently fold in the penne, taking care not to break up the pasta.